Guest guest Posted July 25, 2004 Report Share Posted July 25, 2004 Unlike spring rolls, this Vietnamese appetizer [ed.--or light meal] is served cold. Vegetarian Summer Rolls ~~~~~~~~~~~~~~~~ 4 dried shiitake mushrooms 1 teaspoon soy sauce 1 1/2 teaspoons sugar 2 ounces rice vermicelli 1/2 cup coarsely shredded carrot 8 round rice paper wrappers (6 - 8 " in diameter) 1/2 cup shredded romaine lettuce (remove coarse ribs first) 1/2 cup fresh mung bean sprouts fresh mint leaves fresh cilantro leaves [optional! As someone who got the gene that makes cilantro taste like soap to about 20% of European-descended people, I would use basil or perilla.] [Crumbled firm tofu if desired] Hoisin sauce for dipping Soak shiitake mushrooms in warm water 30 minutes, until reconstituted. Drain, discard hard stems, and slice, reserving 1/2 cup of the soaking liquid. Cook shiitakes in reserved liquid until mushrooms are tender and liquid evaporates. Season with soy sauce and 1/2 teaspoon sugar. Let cool. Meanwhile, soak the rice vermicelli in warm water to cover 15 - 20 minutes. Drain. Cook in a large pan of boiling water, stirring to separate the strands, until al dente, about 2 minutes. Drain and rinse with cold water. Cut into 2 " - 3 " lengths. Toss carrot with 1 teaspoon sugar and let stand 15 minutes. Fill a shallow dish with warm water. Working with one rice paper wrapper at a time, dip in the warm water for a few seconds to soften, then place the rice paper flat on a work surface. Place about 2 Tablespoons of rice vermicelli, 1 Tablespoon each of carrots, lettuce, and bean sprouts, [1 Tb tofu if desired], and a few mint leaves and cilantro leaves across the bottom third of the wrapper. Roll up halfway to enclose the filling. Fold in both sides. Place a few more cilantro leaves on top of the enclosed part, then arrange some of the mushrooms over the cilantro. Finish rolling the rice paper, pressing lightly to seal. Place shiitake-side- up on a plate and cover with a damp paper towel. Repeat with remaining rwrappers and filling. If not serving immediately, cover with plastic wrap and keep at room temperature up to 3 hours. Serve 2 rolls per portion [or 4 if for a meal], accompanied by an individual bowl of Hoisin sauce. For a nice presentation, you can slice each roll diagonally in half. [serve with melon wedges.] Source: GourmAsia http://chinesefood.about.com/library/blrecipe155.htm Rain @@@@ \\\\\\ ______________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 Thank you, Rain, for keeping this group going (and of course for the wonderful recipe) Sometimes being a moderator makes you feel like a stand-up comedian in front of a bored crowd, trying to entertain them and to catch their attention. Maybe I lack the talent (I can see all these tomatoes, eggs and beer- bottles coming into my direction) or maybe you expect something else from this group. I assume that recipes do not give the opportunity for a lot of conversation, but it can still be quite frustrating at times. Gabriella (And again sorry, because I mailed something similar to that to " Jewish Cuisine " ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 Dear Rain, Do you have more information about " cilantro-soup " gene? I have never heard of such a thing before but it might explain the strange response of a guest how is usually very polite and ravenously hungry to a cucumber soupd flavored with lots of cilantro. Thanks, Shoshana raincrone wrote: Unlike spring rolls, this Vietnamese appetizer [ed.--or light meal] is served cold. Vegetarian Summer Rolls ~~~~~~~~~~~~~~~~ 4 dried shiitake mushrooms 1 teaspoon soy sauce 1 1/2 teaspoons sugar 2 ounces rice vermicelli 1/2 cup coarsely shredded carrot 8 round rice paper wrappers (6 - 8 " in diameter) 1/2 cup shredded romaine lettuce (remove coarse ribs first) 1/2 cup fresh mung bean sprouts fresh mint leaves fresh cilantro leaves [optional! As someone who got the gene that makes cilantro taste like soap to about 20% of European-descended people, I would use basil or perilla.] [Crumbled firm tofu if desired] Hoisin sauce for dipping Soak shiitake mushrooms in warm water 30 minutes, until reconstituted. Drain, discard hard stems, and slice, reserving 1/2 cup of the soaking liquid. Cook shiitakes in reserved liquid until mushrooms are tender and liquid evaporates. Season with soy sauce and 1/2 teaspoon sugar. Let cool. Meanwhile, soak the rice vermicelli in warm water to cover 15 - 20 minutes. Drain. Cook in a large pan of boiling water, stirring to separate the strands, until al dente, about 2 minutes. Drain and rinse with cold water. Cut into 2 " - 3 " lengths. Toss carrot with 1 teaspoon sugar and let stand 15 minutes. Fill a shallow dish with warm water. Working with one rice paper wrapper at a time, dip in the warm water for a few seconds to soften, then place the rice paper flat on a work surface. Place about 2 Tablespoons of rice vermicelli, 1 Tablespoon each of carrots, lettuce, and bean sprouts, [1 Tb tofu if desired], and a few mint leaves and cilantro leaves across the bottom third of the wrapper. Roll up halfway to enclose the filling. Fold in both sides. Place a few more cilantro leaves on top of the enclosed part, then arrange some of the mushrooms over the cilantro. Finish rolling the rice paper, pressing lightly to seal. Place shiitake-side- up on a plate and cover with a damp paper towel. Repeat with remaining rwrappers and filling. If not serving immediately, cover with plastic wrap and keep at room temperature up to 3 hours. Serve 2 rolls per portion [or 4 if for a meal], accompanied by an individual bowl of Hoisin sauce. For a nice presentation, you can slice each roll diagonally in half. [serve with melon wedges.] Source: GourmAsia http://chinesefood.about.com/library/blrecipe155.htm Rain @@@@ \\\\\\ ______________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
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